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Blended products in Israel: A strategic opportunity for the food industry

GFI Israel

Based on a consumer study conducted in collaboration with Kantar, this report explores the market potential of blended products in Israel- foods that combine animal protein with high-quality plant-based ingredients. The findings reveal a significant opportunity: around 40% of Israeli consumers are actively seeking ways to reduce meat consumption without compromising on taste, texture, or protein content. Blends offer a pragmatic, scalable solution that delivers nutritional, environmental, and economic benefits while seamlessly fitting into existing meat consumption habits.

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New report: Israel retail market insights for the plant-based industry

GFI Israel

This report provides an in-depth look at Israel’s plant-based meat and dairy retail market, drawing on sales data from StoreNext covering 2018 through today, with expectations for the second half of 2025. It highlights how demand for plant-based products has stabilized at around 10% of the meat market and 20% of the dairy market, well ahead of global benchmarks.

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Building a Knowledge Base for Biomass Fermentation: a practical map to accelerate microbial proteins for meat alternatives.

Avishag Levi Bar Shalom

Solid-state fermentation (SSF) could be a game-changer for the alternative protein industry — and we've just released a comprehensive report in collaboration with Barak Dror, PhD, MBA that lays it all out. SSF holds immense potential to solve some of the biggest challenges in the alternative protein industry — from improving texture and flavor to enhancing nutritional profiles and reducing production costs.

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Climate and food security resources for alternative protein startups

Shir Heffer

GFI Israel welcomes the opportunity to help emerging and growing alternative protein startups navigate climate funding and food security challenges. We have developed this suite of resources intended to guide entrepreneurs and founders' work to position their innovations within the climate-smart food system. SSF holds immense potential to solve some of the biggest challenges in the alternative protein industry — from improving texture and flavor to enhancing nutritional profiles and reducing production costs.

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Solid state fermentation: Pioneering sustainable innovation in the alternative protein domain

Avishag Levi Bar Shalom

Solid-state fermentation (SSF) could be a game-changer for the alternative protein industry — and we've just released a comprehensive report in collaboration with Barak Dror, PhD, MBA that lays it all out. SSF holds immense potential to solve some of the biggest challenges in the alternative protein industry — from improving texture and flavor to enhancing nutritional profiles and reducing production costs.

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New video resource: Your guide to TVP, flavors, and methylcellulose in plant-based meats

GFI Israel

A brand-new series of 10 bite-sized videos is now available to enhance your understanding of plant-based meat R&D. Whether you're refining your skills or looking to deepen your knowledge, this video series covers the three foundational pillars that are crucial to creating better, tastier, and more functional plant-based products.

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Functional biomimicry learning: From proteins to products

Avishag Levi Bar Shalom

Why and how proteins are essential ingredients for achieving biomimicry in plant-based products: In this learning, we will explore the aspects of biomimicry and functionality, as well as the importance of key protein traits in creating high-quality plant-based products. Speakers: Asaf Cohen Jonathan, Founder and CEO | Asaf Food Technologies Avishag Levi Bar Shalom, PhD., Science and Technology Manager | GFI Israel

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